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Crush the biscuits into small chunks (not fine crumbs). Toast the walnuts in a dry pan for 3–4 minutes. Set both aside.
Make the Binder:
In a saucepan over medium heat, combine milk, sugar, butter, and Nutella. Stir until smooth and melted.
Combine:
Pour the warm Nutella mixture over the crushed biscuits and walnuts. Mix until evenly coated.
Shape the Cake:
Press the mixture into a lined loaf pan or round springform pan. Flatten evenly with a spatula. Refrigerate for 3–4 hours or until firm.
Prepare the Whipped Cream:
Melt the dark chocolate and let cool slightly. Whip the chilled cream with powdered sugar (if using) until soft peaks form. Gently fold in the melted chocolate until smooth.
Assemble:
Spread the whipped chocolate cream over the chilled biscuit base. Garnish with walnut pieces or chocolate shavings if desired. Chill again for 30 minutes before serving.
Serving and Storage Tips
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